Quick Summary: Candied carrots are thin carrot strips, ribbons, or curls that are boiled, then simmered in a simple sugar syrup, dried low in the oven at 175°F (80°C), and rolled in powdered sugar. They make a glossy, sweet, edible garnish for carrot cake, cupcakes, and muffins and need just three ingredients.
What are candied carrots?
Candied carrots are thin strips, ribbons, or curls of carrot simmered in sugar syrup until they turn glossy, sweet, and slightly chewy. Dusted with powdered sugar, they make a bright, edible garnish for carrot cake, cupcakes, and muffins, and they work just as well as a fun snack on their own.
This candied carrot recipe is a shorter, adapted version of the traditional Greek sweet carrot spoon dessert (Γλυκό του κουταλιού καρότο).
Why you'll love this recipe
- This easy recipe includes step-by-step photos.
- Made with minimal ingredients, candied carrots add color, crunch, and sweet carrot flavor to your desserts.
- These are perfect as a garnish or a fun snack for all ages.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Carrots: Use fresh carrots (not soft ones). Choose bright-colored, juicy, sweet whole carrots as evenly as possible. Baby carrots are not a great choice for making carrot strips.
- Sugar: Use granulated or caster sugar.
- Powdered sugar: Use store-bought powdered sugar or homemade icing sugar (use a coffee grinder to make it yourself).
Equipment
- vegetable peeler
- julienne peeler or mandoline
- sharp knife
- saucepan
- slotted spoon
- colander
- baking sheet
- parchment paper
How to make candied carrots
- Step 1. Wash carrots with a brush, trim the tops, and peel using a vegetable peeler.
- Step 2. Cut carrots into thin strips using a knife, julienne peeler, or mandolin.
- Step 3. Boil 1 liter of water with carrots until soft. Drain. Boil 100g of water and sugar, add carrots, and cook for 5 minutes. Let soak for 5 minutes, then drain.
- Step 4. Preheat oven to 175°F (80°C). Spread carrots on a parchment-lined baking sheet and dry for 1.5-2 hours. Optionally, dry overnight at room temperature.
- Step 5. Let carrots cool, then roll in powdered sugar.
Expert tips
- Please don't use cooking spray on the parchment paper; it is unnecessary.
- If your oven doesn't support the low temperature, you can dry your carrots overnight or longer.
- To make candied carrot curls (aka curling carrot ribbons), cut the vegetables into long, thin strips and cook according to the recipe. While drying the carrots, wrap the carrot strips around the handle of a wooden spoon or stick halfway through the process. Finish drying them in the oven.
Recipe variations
You can shape and flavor candied carrots in several ways:
- Carrot curls or twists: Wrap the warm strips around a wooden spoon handle or a stick partway through drying, then finish drying so they hold the curl.
- Carrot ribbons: Use a vegetable peeler to shave wide, thin ribbons instead of julienne strips for a softer, more delicate garnish.
- Slices, cubes, or sticks: Cut carrots into rounds, cubes, or short sticks and cook a little longer to reduce the syrup, then dry as usual.
- Sugar-free: Simmer the carrot pieces in freshly squeezed orange juice instead of sugar syrup.
Storing & freezing
Store candied carrots in a jar with a tightly sealed lid or an airtight container for up to 5 days at room temperature. Keep them in a dark, dry, cool spot to help them last longer, staying crisp and sweet. Freezing is not recommended, since the carrots lose their texture and turn soft once thawed.
Recipe FAQ
How do you use candied carrots on a carrot cake?
Once the carrots are dry and cooled, arrange them on top of a frosted cake, cupcakes, or muffins just before serving. Little piles of curls or ribbons in the center or around the edge look best, and adding them close to serving keeps them from softening in the frosting.
How far in advance can you make candied carrots?
You can make them up to 5 days ahead. Keep them in an airtight container at room temperature in a dry, cool spot, and add them to your cake or muffins shortly before serving to keep them crisp.
Why did my candied carrots turn out sticky or soft?
This usually means they were not dried long enough or were stored in a humid spot. Dry them longer at a low oven temperature (or overnight at room temperature) until they no longer feel wet, and store them well sealed away from moisture.
Can you make carrot candies with carrot slices?
Yes. Cut carrots into round slices, cubes, or medium sticks and cook them a little longer to reduce the sugar syrup. Dry in the oven at 175°F (80°C) for 1 to 2 hours, or at room temperature for 1 to 2 days, then sprinkle with powdered sugar.
Can you make candied carrots sugar-free?
Yes. Simmer the carrot pieces in freshly squeezed orange juice instead of sugar syrup for a naturally sweet, sugar-free version.
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PrintRecipe card
Candied Carrot Decoration
Carrot topping made with candied carrots is the solution to your carrot cake and muffin decorations. Learn how you can turn vegetables into sweet candy.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 12 toppings 1x
- Category: No-Bake Desserts
- Method: No-Bake
- Cuisine: American, Greek
Ingredients
- 5.3 oz. (150 g) fresh carrots
- ¾ cup (150 g) granulated sugar
- ⅓ cup + 1 ½ tablespoons (100 g) water
- Powdered sugar as needed
Instructions
- Wash raw carrots with a brush in cold running water. Cut the carrot tops (carrot greens) and peel the carrots with a vegetable peeler. Cut them into thin strips with a knife or shred them with a julienne peeler or mandolin.
- Pour about 33.8 fl. oz. (1 liter) of water into a saucepan, add the carrots, and bring to a boil to soften the vegetables. Transfer carrots with a slotted spoon to the colander and drain.
- In a saucepan, add water (⅓ cup + 1 ½ tablespoons or 100 g), add sugar, and boil over medium-high heat. Once it boils, lower the heat to medium, add carrots, and cook for 5 minutes. Remove from heat and let them soak in the pot for 5 minutes. Drain the carrots in a colander.
- Heat oven to 175°F (80°C). Distribute the carrots into a single layer on a baking sheet lined with parchment paper. Let them dry in the oven for about 1.5 to 2 hours. Open the oven door a little to let the steam out. If time permits, allow the carrots to dry overnight at room temperature. Let the shredded candied carrots cool down. Then, separate them from the baking paper and roll them in icing (powdered) sugar.
Notes
- Please don't use cooking spray on the parchment paper; it is unnecessary.
- If your oven doesn't support the low temperature, you can dry your carrots overnight or longer.
- To make candied carrot curls (aka curling carrot ribbons), cut the vegetables into long, thin strips and cook according to the recipe. While drying the carrots, wrap the carrot strips around the handle of a wooden spoon or stick halfway through the process. Finish drying them in the oven.
Nutrition
- Serving Size: 1 carrot topping
- Calories: 52
- Sugar: 13.1 g
- Sodium: 9 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 13.7 g
- Fiber: 0.3 g
- Protein: 0.1 g
- Cholesterol: 0 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
Katie says
What a great idea to make candied carrots to top a carrot cake or cupcakes! I was always wondering about how to decorate them. The problem is solved now.